Get ready to transform an ordinary carrot cake into an extraordinary dessert experience that will have your family and friends begging for seconds! This Easy Carrot Poke Cake is not just another dessert – it's a magical culinary creation that combines the classic warmth of carrot cake with an irresistible, moist twist that will make your taste buds dance with joy. Imagine a cake so decadent, so perfectly sweet, and so simple to make that even novice bakers can become dessert heroes in just one afternoon!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box carrot cake mix
- 3 large eggs
- 1 cup water
- 1 can sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, combine the carrot cake mix, 3 large eggs, and 1 cup of water. Use a hand mixer or whisk to blend the ingredients together until the batter is smooth and well combined.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- While the cake is cooling, prepare the poke filling. In a medium bowl, open the can of sweetened condensed milk and set it aside.
- After the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart. Be sure to poke deep enough to allow the filling to seep in.
- Slowly pour the sweetened condensed milk over the top of the cake, ensuring it fills the holes and saturates the cake. Use a spatula to spread it evenly if necessary.
- Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to let the flavors meld and the cake to set.
- Once chilled, spread 1 cup of whipped topping evenly over the top of the cake.
- Sprinkle 1/2 cup of shredded coconut and 1/2 cup of chopped nuts over the whipped topping for added texture and flavor.
- Slice the cake into 12 servings and serve chilled. Enjoy your Easy Carrot Poke Cake!
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for a smoother, more consistent batter.
- Hole-Poking Technique: Use the handle of a wooden spoon or a chopstick to create evenly spaced holes. Make sure they're deep enough to allow the sweetened condensed milk to penetrate the cake.
- Cooling is Crucial: Allow the cake to cool completely before adding the condensed milk and toppings to prevent a soggy texture.
- Refrigeration Matters: Chilling the cake for at least an hour helps the flavors meld and creates a more cohesive dessert.
- Topping Variations: Feel free to experiment with different nuts like pecans or walnuts, or add a sprinkle of cinnamon for extra warmth.
- Make Ahead Friendly: This cake actually tastes better the next day, so it's perfect for preparing in advance for gatherings or potlucks.
- Storage Tip: Keep the cake refrigerated and covered, and it will stay fresh for up to 5 days – if it lasts that long!
Nutrition Facts
Calories: 258kcal
Carbohydrates: 42g
Protein: 6g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 54mg
